Hi everyone!
On this page you’ll find a list of Mexican cookware you’ll see referenced in some recipes. You can visit this page for information on what the cookware is, how it’s used and equivalent/substitutions for them. I’ll be adding to this as needed. Hope this is helpful.
Made from porous volcanic rock. Before using it must be “seasoned” to get rid of all the loose particles. In my family we do this by grinding rice in the molcajete until no more loose particles are seen or felt. Usually takes a couple of days. An easier and quicker way of seasoning the molcajete is to soak it in cold water and scrap it with a copper bristle brush until there are no loose particles. My family prefers the hard way 😉
Equivalent: Mortar and Pestle
Comales come in various shapes and sizes and can be made from different things. Cast iron comales are usually used for cooking things like, tortillas and quesadillas. Aluminum concave comales are normally used for frying things like enchiladas, sopes and gorditas.
Equivalent: Skillet or griddle
Come in dfferent sizes and made of wood or cast iron.
Used to make corn tortillas. Flour tortillas are normally made by hand.
Made of straw, Styrofoam, plastic or ceramic.
Equivalent: Container with lid. Simply wrap the tortillas in aluminum foil and place inside container then cover with lid.
Equivalent: Pewter mug